Cocoa-Nutty Hot Chocolate Mix With Coconut Whipped Cream
- 1 cup dark cocoa
- 1 cup coconut sugar
- 1 teaspoon cinnamon
- ½ teaspoon cayenne pepper
- ½ teaspoon sea salt
- 2 whole vanilla beans, split and scraped
- 1 can full fat coconut milk
- Maple syrup or honey
- Toasted coconut
- Shaved chocolate
For mix: Sift all dry ingredients together. Store in covered jar up to several months.
For coconut whipped cream: Chill canned coconut milk at least 24 hours. Drain coconut water and save for other uses. Whip cream with mixer until fluffy. Store in refrigerator up to 1 week.
To serve: Heat one cup of milk (unsweetened vanilla coconut or almond milk is delicious, but good old cow’s milk works fine, if preferred). Stir in 2 tablespoons of mix.
Pour syrup or honey onto a small plate. Put toasted coconut into bowl. Dip rim of mug into syrup, then into coconut.
Pour mixed hot chocolate into rimmed mug. Top with dollop of Coconut Whipped Cream and dust with shaved chocolate. Enjoy!